Description
Lahori Chanay Ki Daal is a flavorful, traditional Pakistani lentil dish made with chana dal cooked to perfection with aromatic spices, tomato purée, and garnished with fresh herbs. This comforting recipe features a rich, spiced lentil base tempered with cumin seeds, black cardamom, and a blend of chilies and kasuri methi, delivering a vibrant taste that pairs beautifully with naan or steamed rice.
Ingredients
Scale
Lentils and Legumes
- 350g chana daal
Spices and Seasonings
- 1 tsp whole cumin seeds
- 1 black cardamom (optional)
- 1/2 tsp ground turmeric
- 1/2 red chilli powder or Kashmiri chilli powder
- 1 tbsp kasuri methi (dried fenugreek) (optional)
- 1 tsp chaat masala (optional)
- salt to taste
Oils and Fats
- 4 tbsp sunflower oil
- 1 tbsp ghee (or unsalted butter)
Vegetables and Aromatics
- 1 red onion, finely chopped
- 2 garlic cloves, finely chopped
- 1/2 inch piece of ginger, peeled
- 1/2 inch piece of ginger, peeled and julienned (for garnish)
- 1 green chilli, finely chopped
- small bunch of coriander leaves, chopped
Others
- 4 tbsp tomato purée
- 150ml water (for cooking)
- 2 litres water (for boiling lentils)
Instructions
- Soak and Boil Lentils: Wash and soak the chana daal for about 30 minutes. Transfer to a large pan, add 2 litres of water, and bring to a boil over medium heat. Cook for 20 minutes until soft but not mushy, adding more water if needed. Drain any excess water.
- Heat Oil and Temper Spices: Warm the sunflower oil and ghee in a saucepan over medium heat until melted. Add cumin seeds and black cardamom, cooking briefly for about 15-20 seconds until aromatic.
- Sauté Onions: Add finely chopped red onion and cook until golden brown, then reduce heat to low-medium and stir continuously for 5 minutes to develop deeper flavor.
- Add Garlic and Ginger: Stir in chopped garlic and ginger, frying for about 30 seconds while stirring constantly to prevent sticking and burning.
- Add Tomato Purée and Spices: Incorporate tomato purée, a splash of water, ground turmeric, salt, and red chilli powder. Fry for approximately 2 minutes, stirring continuously until the mixture thickens and the water reduces.
- Combine Lentils: Add the cooked lentils to the seasoned tomato mixture, pouring in 150ml of water. Lower heat to low, cover the pan, and simmer for 8-10 minutes, stirring regularly to prevent sticking or burning.
- Add Kasuri Methi and Final Simmer: Stir in kasuri methi if using, cover again, and cook for an additional 2-3 minutes to allow flavors to meld together fully.
- Garnish and Serve: Serve the dal with chopped green chilli, fresh coriander leaves, julienned ginger, and a sprinkle of chaat masala if desired. Enjoy alongside warm naan or steamed rice.
Notes
- Soaking the chana daal reduces cooking time and enhances digestibility.
- Adjust the red chilli powder according to your preferred heat level.
- Kasuri methi and chaat masala add authentic flavor but are optional based on availability.
- Stirring frequently during simmering prevents the dal from sticking to the bottom of the pan.
- This dal pairs excellently with naan, roti, or basmati rice for a complete meal.
- Prep Time: 35 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Pakistani
Keywords: Lahori dal recipe, Chana dal, Pakistani lentil curry, Spiced lentils, Traditional Pakistani cuisine
